Raspberry Oat Muffins Recipes

RASPBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.
• Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
• Add egg and oil to oat mixture. Mix well.
• Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.
• Scoop batter into muffin tin, filling each cup 3/4 of the way full.
• Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before transferring muffins to a cooling rack.

BERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
• Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

RASPBERRY OATMEAL MUFFINS

Steps:

• Soak oats in buttermilk for 15 minutes.
• Preheat oven to 375F and grease/line muffin tins.
• Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
• In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
• Combine wet and dry ingredients until dry ingredients are moistened.
• Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
• Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
• Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.

RASPBERRY OAT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a skillet on stovetop, toast the oats until golden brown.
• Set aside.
• (Don't skip this step) Blend the wet ingredients in a bowl.
• Add the dry ingredients.
• Mixture will be lumpy.
• Fold in the oats and then the berries.
• Spoon into 12 greased muffin cups.
• Bake for 20 minutes and remove from pan immediately.

SASKATOON BERRY OAT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan.
• Stir oats and milk together in a small bowl; set aside.
• Whisk flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Whisk vegetable oil and egg together in a separate bowl; stir egg mixture into flour mixture just until batter is combined.
• Fold oat mixture into batter; fold in saskatoon berries. Divide batter evenly into the prepared muffin cups; sprinkle muffins with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pans 10 minutes. Serve warm or cool completely on a wire rack.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.